Old-school grandpa
Abstract: In the hot summer, it is generally necessary to eat some light food, but in the Jiangnan region, there is a meat specially listed in the summer - Nanfeng meat, which is another delicious taste in summer. This romantic name is somewhat similar to ham and bacon, but it is different, more tender than ham, fresher than bacon, what kind of ingredient is this?
In the hot summer, it is generally necessary to eat some light food, but in the Gangnam area, there is a meat specially listed in the summer - Nanfeng meat, which is an alternative delicacy in summer. This romantic name is somewhat similar to ham and bacon, but it is different, more tender than ham, fresher than bacon, what kind of ingredient is this?
Nanfeng meat, the name sounds very poetic, but the south wind does not refer to the south wind of the east wind, but has the meaning of "early summer growth, south wind grass and wood fragrance", because this is a summer food, of course, "south wind" can also be taken apart to interpret, "south" refers to the origin in the Jiangnan region, especially In Jiangsu Rugao, Zhejiang Jinhua, Lanxi and other places of specialty. The "wind" means "wind meat", the so-called "wind meat" is also called "wind blowing meat", is a kind of cured pork, that is, the pork is hung under the eaves of the natural air drying, is a seasonal cured meat products. Generally every winter to start pickling, from pickling, washing, shelf fermentation to the bottom stack, about 8 months of processing cycle, just after the end of the unique rainy season in Jiangnan, because the winter temperature in Jiangnan is expected to be steep, but as far as the country is concerned, the temperature is still warm, that is, around 0 degrees Celsius. And the humidity in the air is just right, especially in the rainy season, and the rain is constantly breezed. This is the unique advantage of making good wind meat.
After eight months of such a pickling, it is available from June to August in the summer. Cut the Nanfeng meat, remove a layer of oxidative fermentation layer on the outer surface, revealing the yellow-orange muscles, the texture is delicate, the fat is plump, the taste is not greasy, and it is most suitable for summer cooking.
Speaking of Nanfeng meat, many people may not know, but I believe that many people have actually eaten it, but they just don't know that this is Nanfeng meat. Only the old man who really knows the goods or the old Koehler who is a little old and experienced knows.
Nanfeng meat and bacon, ham are all pickled pork, it can be said that it is a three brothers, rough look are similar, but in fact, the difference between the three is still quite a lot:
First of all, the three parts are different, the bacon is the use of ribs or five flowers, the south wind meat is the choice of the front legs, and the ham is the whole hind legs.
Secondly, the marinating time of the three is different, and the curing time of bacon is the shortest, that is, about 20 days. The marinated time of Nanfeng meat is 8 months, and the marinade of ham is the longest, at least one and a half years.
Again, the color of the three is different, the color of the bacon is dark red, the color of the south wind meat is yellow-orange, and the ham is yellow-brown or reddish brown.
Finally, the most suitable time for the three to eat is also different, eating bacon in the spring, the most classic is pickled tuk tuk; summer is the time to eat Nanfeng meat, autumn and winter is the season to eat ham. Foodies who understand the scriptures know the truth of "not eating from time to time", so now is the best time to eat Nanfeng meat.
It can be seen that nanfeng meat can be said to be between bacon and ham, the taste is fresher than bacon, more tender than ham, and generally closer to ham, but the price is cheaper than ham, so in contrast, among the three, it is still the most cost-effective Nanfeng meat.
To say that the merchants who sell Nanfeng meat in Shanghai are the first to promote wanyouquan, which is also a century-old brand in Shanghai Beach, which was founded in 1851 AD (the first year of Qing Xianfeng), a full one hundred and seventy years ago! For more than 100 years, the main business of Wanyouquan is cured bacon products, Jinhua ham, Nanfeng meat, and hometown bacon are the three signature varieties of the main products, and are known as the "King of Pickled Bacon" in Shanghai Beach, enjoying a high reputation. Of course, Nanfeng meat is not only unique to all things, like Taikang, Shao Wansheng, Sanyang and other merchants on Nanjing Road, Nanfeng meat is also good.
The cooking of Nanfeng meat is also very convenient, steaming, boiling, boiling, frying and so on, almost all the ingredients that can be matched with bacon and ham, Nanfeng meat can also be matched, it is simply the king of mixing, and no matter what cooking method is used, no matter what ingredients are matched, it is very delicious. The most common way to cook Nanfeng meat should be steamed and boiled, the most classic dish is Nanfeng meat steamed thousand zhang (thick hundred leaves) and spring shoot steamed wind meat, these two dishes, as the name suggests, is the Nanfeng meat and thousand zhang, spring shoots together steamed, these two dishes are also the famous dishes of Jiangnan.
And the most common practice in summer is the Nanfeng meat winter melon soup: Nanfeng meat slices, do not need much, cut on six or seven slices on it, first put the ginger into the pan, and then put in the Nanfeng meat slices, stir-fry on a low heat, wait for the oil of the Nanfeng meat to seep out, you can put in the winter melon slices to stir-fry together, and then add water, boil on high heat and then turn to low heat to simmer for five or six minutes, wait for the soup to turn white to add seasoning, chicken essence, salt, and finally sprinkle with green onions and you're done.
Of course, if you pay attention to a little, the soup is not with water but with broth or chicken soup, and then put a little Kaiyang (dried shrimp) or flat tip (dried bamboo shoots), that is the luxurious high-end version of the Nanfeng meat winter melon soup, the most delicious soup in summer, not greasy, salty and refreshing, the real summer flavor.
(The picture of this article is from the network)